UDC 613:17.023.31/.32 ISSN 2786-8974 (Online) DOI: https://doi.org/10.31548/humanhealth Electronic scientific journal «Здоров’я людини і нації» / «Human and nation’s health». Year of foundation 2023. Founder and Publisher: National University of Life and Environmental Scienсes of Ukraine. Publisher registration number (EDRPOU): 00493706 Published 4 times a year Publication languages: Ukrainian, English. State Registration: Media identifier R40-02286. Decision of the National Council of Television and Radio Broadcasting of Ukraine No.1796, Minutes No.31, dated 21.12.2023 р. Field of study: health; manufacturing and technology; education Specialties: 017 – Physical education and sport 181 – Food Technology 229 – Public health Editor-in-Chief: Bal-Prylypko Larysa Vatslavivna. The editorial office of the journal: (044)-527-82-28. The editorial board of the scientific journal includes scientists from Ukraine, Slovakia, Romania, and Poland. Full lineup information is available in the Editorial Board section. All materials are distributed under the terms of the International Public Licens Creative Commons Attribution 4.0 International Public License, allowing others to distribute the article with acknowledgment of authorship and first publication in this journal.
National University of Life and Environmental Scienсes of Ukraine
All materials are distributed under the terms of the Creative Commons Attribution 4.0 International Public License, which allows others to extend the article with acknowledgment of authorship and first publication in this journal.
HYPERSPECTRAL IDENTIFICATION OF COMPOSITE CHINESE SAUSAGES
Section: Food technologies Keywords: spectroscopic analysis; complex product structure; modeling; principal component analysis; classification; cross-validation With the increasing diversity of compound sausage types, the development of a rapid, accurate, and non-destructive identification model has become essential. The aim is to develop a robust model that operates without damaging the sausage surface or structure, meeting real-time, lossless, and high-throughput recognition requirements in practical applications. “Lossless recognition” refers to non-destructive analysis of surface spectra using hyperspectral imaging technology – without chemical treatment, grinding, or slicing into the interior of the sausage. Hyperspectral imaging technology was employed to collect spectral data over 400 – 1000 nm for eight types of compound sausages. For each image, 50 sampling regions were randomly selected, and the average reflectance values were extracted. First, three preprocessing algorithms – Multiplicative Scatter Correction (MSC), Savitzky-Golay smoothing (SG), and Neighborhood Averaging (NA) – were applied to the raw hyperspectral data. To enhance modeling efficiency, Principal Component Analysis (PCA) was used to reduce the dimensionality of the original 328 spectral bands, retaining the first 10 principal components, which explained over 95% of the total variance, as the new feature set. The classification results demonstrate that hyperspectral imaging combined with machine learning algorithms can effectively distinguish between the eight compound sausage types. Among all methods, the SVM model exhibited the highest classification accuracy, highlighting its excellent discriminative ability and robustness in high-dimensional hyperspectral data analysis. Classification models that combined MSC preprocessing with any of the three algorithms achieved prediction accuracies of over 99%. Received 30.12.2025 Accepted 1.03.2026
spectroscopic analysis; complex product structure; modeling; principal component analysis; classification; cross-validation
Copyright (c) 2026 Human and nation's health https://creativecommons.org/licenses/by-sa/4.0
PHYSICAL MODEL OF STABLE FOOD MATRIX FORMATION IN HEMP EMULSION UNDER ULTRASONIC CAVITATION
Section: Food technologies Keywords: hemp emulsion, edes tin, ultrasonic cavitation, physical model, morphological transformation, kinetic stability, nanodispersed phase Stabilizing nanodispersed systems in plant-based emulsions without the addition of external agents remains a complex physico-chemical challenge. Understanding the morphological transformation of hemp kernel components under the influence of acoustic fields is fundamental to creating thermodynamically stable food systems. In modern food engineering, technological dispersed media are viewed as hierarchically organized systems in which stability is achieved through the specific functional properties of the raw material's endogenous components. For hemp emulsions, it is critical to determine the lipid phase's dispersion potential and the activation of the edestin protein's stabilizing properties. The objective of this study is to develop and theoretically substantiate a physical model of the morphological transformation of hemp emulsion components under acoustic cavitation to ensure long-term kinetic stability by utilizing internal raw material resources. A physical model has been formulated to describe the dynamics of lipid globule disruption under local pressure gradients and micro-jets generated by the collapse of cavitation bubbles. The morphological transition of the system from a coarse-dispersed to a nanodispersed state is described. This process is accompanied by intensive fragmentation of lipid globules and the denaturation activation of edestin, resulting in the unfolding of its compact globular structure into an amphiphilic form. A dense viscoelastic protein shell forms around lipid droplets through adsorption and the formation of intermolecular disulfide bridges, effectively preventing coalescence. The conditions for kinetic stability are defined by the formation of a structured adsorption layer of edestin, which provides both a steric and an electrostatic barrier against coalescence. For the first time, a physical substantiation is proposed for the stabilization of plant-based emulsions as a result of nanophase morphological restructuring under cavitation. The conditions for aggregative and kinetic stability are substantiated by reaching a critical thermodynamic threshold and by the dominance of thermal Brownian motion energy over gravitational forces. The developed model confirms that producing stable, functional hemp-based beverages requires the application of advanced physical processing methods, specifically ultrasonic cavitation technologies, to control nanoscale processes and realize the Clean Label concept. Received 12.12.2025 Accepted 09.02.2026
hemp emulsion, edes tin, ultrasonic cavitation, physical model, morphological transformation, kinetic stability, nanodispersed phase
PRODUCTION OF KOMBUCHA USING UNCONVENTIONAL RAW MATERIALS
Section: Food technologies Keywords: stevia, fermented beverages, functional drinks, sensory evaluation, physicochemical properties The study is relevant because of the growing demand for functional, low-calorie beverages and the need to improve craft kombucha production technology by using natural sugar substitutes. The aim of the study is to comprehensively assess the effect of stevia as an alternative sweetener on the physicochemical parameters and sensory profile of fermented kombucha. To achieve this goal, the potentiometric method was used to determine active acidity, the titrimetric method to establish titrated acidity, refractometric analysis of soluble dry matter content, and the descriptor-profile method of organoleptic quality assessment. The study confirmed that replacing sugar with stevia maintains stable fermentation by the symbiotic culture Medusomyces gisevii. During five days of fermentation, both samples showed a gradual decrease in pH to 3.6–3.7 and an increase in titratable acidity. At the same time, the experimental sample with stevia showed lower acid accumulation (0.20 compared to 0.28 in the control), resulting in milder taste perception. The dynamics of soluble dry matter content indicate active formation of metabolic products, with the final Brix values in the stevia sample (4.75%) approaching those of the classic version (4.8%). Sensory analysis revealed a transformation in the aroma and taste bouquet: the use of stevia increased the intensity of the honey descriptor to 6 points, softened herbal tones, and led to a harmonious aftertaste. The total tasting score for kombucha with stevia was 20 points, confirming the preservation of high consumer properties in the complete absence of sucrose. It has been shown that the natural fructose in the substrate is sufficient to support microorganism growth and to accumulate organic acids. The practical value of the work lies in substantiating the technological suitability of stevia for the production of functional calorie-free beverages in the craft sector and HoReCa. The implementation of the developed technology allows expanding the range of health products for people with carbohydrate metabolism disorders and contributes to the development of gastronomic tourism by creating authentic local brands. Received 12.12.2025 Accepted 20.02.2026
stevia, fermented beverages, functional drinks, sensory evaluation, physicochemical properties
STATE AND PROSPECTS OF FISHERIES IN THE WORLD AND IN UKRAINE
Section: Food technologies Keywords: fisheries industry, food security, raw material extraction, import, export Fisheries are an important component of food security and economic development worldwide and in Ukraine. Therefore, the description of its current state, problems, and prospects for development is relevant. The purpose of the work was to analyze the dynamics of the state of fisheries worldwide and in Ukraine over recent years, determine the features of exports and imports of aquatic bioresources, and identify the problems of the fisheries industry and the prospects for its development in Ukraine. The object of the study is fisheries worldwide and in Ukraine. The subject of the study is the analysis of the dynamics of catch of aquatic bioresources worldwide and in Ukraine in recent years, the structure and volumes of exports and imports, and consideration of issues for improving the fisheries industry in the context of the great potential of these industries. The study used FAO/WHO materials, scientific works of domestic scientists, state statistical materials, and methods of comparative, graphical, and statistical analysis. Analysis of statistical data on the dynamics of catch of aquatic bioresources from 2020 to 2024 worldwide showed an increase in yield, but in Ukraine, a significant decrease due to the aggression of the Russian Federation. The high level of imports of fish products negatively affects the industry. A significant part of Ukraine's fish product exports, and their diversity, reflect its competitiveness. The problems of the Ukrainian fishing industry are associated with dependence on imported raw materials and products, as well as with insufficient implementation of new resource-saving and environmentally friendly technologies. Prospects for the development of the fishing industry in Ukraine include increasing the catch of aquatic bioresources in marine economic zones, improving the efficiency of aquaculture, enhancing the competitiveness of domestic fish products, ensuring the sustainable development of the industry, and ensuring the strategic stability of production. Against the backdrop of increasing extraction of aquatic bioresources worldwide, Ukraine, as a result of the Russian Federation's aggression, is experiencing a decline and increased dependence on imports, which negatively affects the sustainable development of the domestic fishing industry. The main trends in the global and Ukrainian fisheries industries are the dominance of aquatic bioresource extraction in aquaculture. The prospects for the fisheries industry in Ukraine are associated with the increasing importance of fisheries in ensuring food security, the creation of favorable conditions for scientific research on innovative technologies, and their implementation in the industry. Received 03.12.2025 Accepted 25.01.2026
fisheries industry, food security, raw material extraction, import, export
INFLUENCE OF MARINADES OF VEGETABLE ORIGIN ON THE STRUCTURAL AND MECHANICAL PROPERTIES OF NATURAL SEMI-FINISHED PRODUCTS
Section: Food technologies Keywords: wild boar meat, cutting work, cutting effort, marinade, balsamic vinegar, black currant, cranberry The article presents the results of studies of the influence of fruit and berry components on the structural and mechanical characteristics of marinated semi-finished products from wild boar meat. The aim of the work is to assess the influence of natural marinades on the cutting performance and shearing force of marinated meat semi-finished products. Experimental samples of natural semi-finished products were made from the thigh part of wild boar meat. In the first sample, cranberry powder was added to the marinade; in the second sample, blackcurrant powder was added; in the third sample, blackcurrant balsamic vinegar was added; and the sample without the addition of marinade was taken as a control. In the studied samples, the cutting work (J) and shear force (kN/m2) were determined, which at the beginning of the studies were 1.32 J and 194.92 kN/m2 for the control sample, 1.50 J and 142.08 kN/m2 for the first, 1.82 J and 161.87 kN/m2 for the second, 1.95 J and 183.73 kN/m2 for the third samples. At the transitional stage of storage, the cutting work and shear force decreased and were 1.23 J and 174.7 kN/m2 for the control sample, 1.39 J and 125.4 kN/m2 for the first, 1.66 J and 145.8 kN/m2 for the second, and 1.76 J and 167.2 kN/m2 for the third. On the 10th day of storage, an increase in the indicators was observed in all samples and amounted to 1.37 J and 201.7 kN/m2 in the control, 1.56 J and 147.8 kN/m2 in the first, 1.89 J and 167.6 kN/m2 in the second, and 2.1 J and 189.4 kN/m2 in the third samples. Studies have confirmed the positive effect of adding balsamic vinegar, cranberry powder, and blackcurrant to the marinade in the manufacture of natural semi-finished products from wild boar meat. The results of the studies have shown that marinades containing natural components soften tough wild boar meat and stabilize the structure of muscle tissue during storage. The results obtained during the study confirm the effectiveness and prospects of using natural components in the marinade for semi-finished meat products from game meat. Received 23.12.2025 Accepted 21.01.2026
wild boar meat, cutting work, cutting effort, marinade, balsamic vinegar, black currant, cranberry
VITAMIN D DEFICIENCY IN UKRAINE: FROM EPIDEMIOLOGY TO CORRECTION STRATEGIES - PUBLIC HEALTH AND NUTRITION ASPECTS
Section: Food technologies Keywords: supplementation, fortification, insolation, micronutrients, hypovitaminosis, rehabilitation Researching the epidemiological situation regarding vitamin D status in Ukraine is critical for developing public health strategies amid prolonged socio-economic stress and war. Updating data on the prevalence of hypovitaminosis enables adaptation of prevention protocols to the contemporary needs of the population. To evaluate the dynamics of 25-hydroxyvitamin D levels among the population of Ukraine during the period of 2016-2025, identify key risk factors, and justify multidisciplinary correction measures. A retrospective analysis of blood serum laboratory test results across various age groups was performed. Methods of systematic review of epidemiological data and statistical analysis of median values were applied, considering seasonal, regional, and anthropometric factors. Vitamin D deficiency was identified in 19 to 26 percent of the adult population, and insufficiency in 27 to 37 percent. The median sufficiency level increased from 23.8 nanograms per milliliter in 2016 to 34.7 nanograms per milliliter in 2022; however, a downward trend in these indicators has been observed in the last three years (2023-2025). A pronounced seasonal amplitude was identified: from 25.3 nanograms per milliliter in March to 36.5 nanograms per milliliter in September. The lowest levels are characteristic of residents of northern regions, elderly individuals, and patients with excess body weight. It was specifically shown that, for veterans with amputations, adequate vitamin D status is a fundamental factor for successful rehabilitation, as it directly affects neuromuscular coordination and the preservation of bone mass in the residual limb. The persistent level of hypovitaminosis in Ukraine is caused by the absence of a state food fortification program. The necessity of implementing mandatory supplementation protocols for risk groups and veterans during the recovery period is justified. Received 01.11.2025 Accepted 01.02.2026
supplementation, fortification, insolation, micronutrients, hypovitaminosis, rehabilitation
RESEARCH ON THE PROSPECTS OF USING WINE YEASTS FOR THE PRODUCTION OF WHEAT BREAD
Section: Food technologies Keywords: bakery products, fermentation, technology, quality indicators The contemporary development of the bakery industry in Ukraine is characterized by the formation of stable trends, including the expansion of the product assortment, with a focus on increasing the nutritional and biological value; the development of craft bakery products based on scientifically substantiated nutritional recommendations; and the implementation of comprehensive research into innovative technologies. This article is aimed at studying the technology of preparation and activation of dry “wine” yeasts obtained from red and white grapes in order to adapt them to bakery semi-finished products and to produce wheat bread using these yeasts. An analysis of literature sources confirms the relevance of reviving regional baking traditions and culturally determined dietary patterns, as well as of adapting technologies to local raw materials and processes based on spontaneous fermentation, with an intensive course of physicochemical, colloidal, biochemical, and microbiological processes in dough preparation. The study proposes a stage-by-stage scheme for producing dry wine yeasts with a moisture content of 16–18% from red grapes of the Seibel variety and white grapes of the Rkatsiteli variety grown in the Odesa region. A technology for activating dry “wine” yeasts has been developed, which involves preparing saccharified flour, scalding, and subsequent yeast activation with daily dilution in a water–flour nutrient medium. The biotechnological properties of the semi-finished product containing 5% and 7% wine yeasts from white and red grapes (based on flour weight) were investigated, and the baking performance indicators of the liquid semi-finished product were determined. The influence of technological process parameters, in particular fermentation temperature, flour scalding, and saccharification, on the development of baking properties was studied. High baking performance indicators were obtained with white-grape wine yeasts at a 7% dosage relative to flour weight and a fermentation temperature of 25–27°C. General and specific organoleptic characteristics of liquid “wine” yeast samples were established. The dough preparation technology included straight-dough, thick-sponge, and liquid-sponge methods, while control samples were produced using conventional technology. Based on the research results, the technological parameters for sponge preparation, dough processing, and finished bakery products were determined. According to the results of experimental baking, the organoleptic and physicochemical quality indicators of bakery products produced using the sponge and straight-dough methods, with complete replacement of compressed yeast by spontaneous liquid “wine” yeasts, were evaluated. The proposed technologies are recommended for small-scale enterprises and craft bakeries. Received 22.11.2025 Accepted 10.02.2026
bakery products, fermentation, technology, quality indicators
PROSPECTS FOR THE USE OF FRENCH MARIGOLD (TAGETES PATULA L.) EXTRACT IN BAKERY PRODUCTION
Section: Food technologies Keywords: Tagetes patula L. flower extract, bakery items, biological value, L-proline, glycine, lysine The article explores the potential use of an extract derived from French marigold (Tagetes patula L.) flowers in bakery products to enhance their biological and nutritional value. The study is relevant due to growing public interest in maintaining a healthy lifestyle. Metabolic disorders such as type 2 diabetes, cardiovascular diseases, hypertension, obesity, and hyperglycemia are increasingly common. The glycemic index of flour products depends on factors including the type of grain used, the concentration of rapidly assimilated carbohydrates, the presence of grain bran particles, and the inclusion of biologically active compounds, particularly amino acids and polyphenolic substances. The amino acid content of the marigold extract was determined by GC/MS analysis using an Agilent 6890N gas chromatograph with a 5973 detector. Twelve amino acids were identified, with the highest amount of L-proline (138.20 mg/g). Significant amounts of L-aspartic acid and L-glutamic acid were also detected (19.64 mg/g and 21.63 mg/g, respectively). The extract additionally contains glycine (32.15 mg/g) and lysine (8.11 mg/g). The optimal dosage was selected based on physiological requirements. Incorporating 0.021 g of marigold extract per 100 g of bakery product does not affect acidity, crumb porosity, or loaf shape stability. Biologically active compounds in the extract have no significant effect on the flour protein–proteinase complex or on the organoleptic and physicochemical characteristics of the final product. Thus, chemical analysis of Tagetes patula L. inflorescences confirms a high content of valuable compounds, supporting their promising use in the food industry. Adding the extract does not substantially change quality indicators and allows expansion of the functional bakery product assortment. Received 01.11.2025 Accepted 11.02.2026
Tagetes patula L. flower extract, bakery items, biological value, L-proline, glycine, lysine
TECHNOLOGICAL AND INNOVATIVE APPROACHES TO THE REGENERATION OF WASTE OILS
Section: Food technologies Keywords: регенерація, очищення, адсорбенти, ресурсозбереження, біоенергетика. The paper addresses modern technological and innovative approaches to the regeneration of waste vegetable oils generated in food processing and catering establishments. The relevance of the study is driven by the steady growth in volumes of waste oils, the environmental risks associated with their improper disposal, and the need for effective preparation of this secondary raw material for subsequent energy use. Waste vegetable oils are characterized by elevated acid value, moisture content, and the presence of thermal oxidation products, which significantly limit their direct application in bioenergy technologies. The aim of the study is a comprehensive analysis and comparative assessment of traditional and innovative methods for the regeneration of waste vegetable oils with regard to reducing acid value, moisture content, and mechanical impurities, and minimizing losses of the valuable oil fraction. The research methodology includes physicochemical analysis methods, comparative synthesis of scientific literature, graphical and analytical techniques, and statistical data processing. The study analyzes mechanical, adsorption, neutralization, and combined purification technologies, as well as innovative approaches involving natural and modified adsorbents. It has been established that mechanical methods provide only partial impurity removal and do not significantly affect the acid value. Adsorption methods reduce acid value by approximately 50–55 percent but are accompanied by increased oil losses. The highest efficiency is achieved with combined purification schemes that integrate several sequential treatment stages. These schemes ensure a reduction of the acid value to 1.5–2.0 milligrams of potassium hydroxide per gram and a decrease in moisture content to 0.05–0.1 percent under moderate technological complexity. The practical value of the research lies in the potential to use the results to justify the selection of optimal regeneration schemes for waste vegetable oils prior to their application in bioenergy and resource-saving technologies. Received 09.11.2025 Accepted 11.01.2026
регенерація, очищення, адсорбенти, ресурсозбереження, біоенергетика.
CHARACTERIZATION OF THE MINERAL COMPOSITION OF AFRICAN SHARPTOOTH CATFISH MEAT (CLARIAS GARIEPINUS)
Section: Food technologies Keywords: fish, mineral composition, macro elements, microelements, biological value, fish raw material The article presents the results of a comprehensive study of the mineral composition of African catfish (Clarias gariepinus) meat reared under modern intensive aquaculture conditions. The relevance of the study is determined by the increasing role of aquaculture in supplying the population with high-quality protein and mineral raw materials, as well as by the limited availability of scientific data on the mineral profile of African catfish produced under domestic farming conditions. The aim of the study was to determine and evaluate the content of biologically significant macro elements and microelements in the muscle tissue of African catfish and to assess the contribution of this fish's raw material to meeting the daily human requirements for essential mineral elements. The object of the study was the meat of market-sized African catfish. The mineral composition was determined using modern physicochemical analytical methods after preliminary mineralization of the samples. The results demonstrated that African catfish meat has a balanced mineral profile, with potassium predominating, along with magnesium, calcium, and sodium at concentrations typical of freshwater fish. Among microelements, iron, zinc, copper, and manganese were identified, all of which play important roles in hematopoiesis, antioxidant protection, and the regulation of metabolic processes in the human body. Evaluation of adequate intake levels showed that consuming 100 g of African catfish meat provides a notable proportion of the daily requirement for several essential minerals. Special attention was given to safety indicators. The obtained results indicate the absence of hazardous concentrations of toxic elements and a low level of radionuclides in the analyzed samples. Thus, African catfish meat can be considered a safe and promising raw material for the production of food products with enhanced biological value and functional properties. Received 01.11.2025 Accepted 01.02.2026
fish, mineral composition, macro elements, microelements, biological value, fish raw material
THE IMPACT OF CONSUMING «KARPATSKY» PROBIOTIC YOGURT ON SYMPTOMS OF FUNCTIONAL GASTROINTESTINAL DISORDERS
Section: Food technologies Keywords: : irritable bowel syndrome, probiotic cultures, fermented dairy, intervention study, IBS-SSS Functional gastrointestinal disorders, which are also called Disorders of GUT-brain interactions, are common conditions that significantly affect daily functioning and often require safe, non-pharmacological strategies suitable for long-term use. One promising approach involves probiotic yogurts, which may serve as an effective matrix for delivering live cultures with the potential to modulate the gut microbiota. This study aimed to evaluate the impact of two types of drinking yogurts produced with the “Carpaticus” starter culture (sugar-free and lactose-free) on the intensity of FGID symptoms. Sixty adult volunteers with mild to moderate FGID symptoms were enrolled and randomly assigned to two equal groups. Participants consumed the allocated yogurt twice daily for 30 days. Symptom severity was assessed using the IBS-SSS questionnaire on days 0, 10, 20, and 30. Both groups demonstrated a significant reduction in total IBS-SSS scores (p < 0.001) with very large effect sizes (Cohen’s d > 1.7), and 33.3% of participants in each group achieved remission (<75 points) by day 30. Although the lactose-free yogurt group showed a tendency toward a greater absolute reduction in symptom severity, the between-group comparison of Δ (D30–D0) did not reach statistical significance (t = 1.83; p = 0.072). These findings indicate that daily consumption of yogurts made with the “Carpaticus” starter culture is associated with a substantial improvement in FGID symptoms and may represent a promising dietary strategy. Further randomized studies with an expanded design are warranted to confirm and extend these results.
: irritable bowel syndrome, probiotic cultures, fermented dairy, intervention study, IBS-SSS
ORGANOLEPTIC EVALUATION OF FRUIT AND BERRY DRINKS WITH THE ADDITION OF HONEY
Section: Food technologies Keywords: nutritional value, biological value, biologically active substances, health-improving properties The growing interest in a healthy lifestyle and balanced diet necessitates the development of new functional products that combine high nutritional value, a natural composition, and a pleasant taste. Fruit and berry drinks with the addition of honey meet these requirements, as they combine the benefits of natural fruits and berries and biologically active components of honey, in particular vitamins, minerals, and amino acids. Using honey as a natural sweetener allows you to replace sugar in your diet, which is an urgent step toward preventing metabolic disorders. The work presents the composition, properties, and technological features of the developed fruit and berry drinks with different varieties of honey. For this purpose, methods such as analytical review of literary sources, organoleptic evaluation of beverages, and comparative analysis of samples based on nutritional and energy values were applied. It was found that the use of frozen cherries and plums does not significantly affect the organoleptic properties of the finished drinks. The combination of fruits and berries, such as apples, pears, plums, and cherries, contributed to the development of more sensory acceptable products with the addition of different types of honey - sunflower, linden, buckwheat-clover, and acacia, which acted as sweeteners, antioxidants, and a source of nutrients. Apple-cherry and pear-plum drinks (both with 6% acacia honey) had the highest scores for organoleptic indicators. The development of fruit and berry drinks enriched with honey improves their taste and aroma and adds additional value as a functional product for health maintenance, contributing to the prevention of many diseases. The results obtained provided a deeper scientific understanding of the interactions between fruit and berry raw materials and natural honey in beverage composition, their nutritional value, and their impact on organoleptic characteristics. The developed recipes of beverages based on apples, pears, plums and cherries using honey of different varieties can be used by canning industry enterprises for the production of natural beverages with increased biological value, as well as in public catering establishments. Received 13.11.2025 Accepted 21.01.2026
nutritional value, biological value, biologically active substances, health-improving properties
INFLUENCE OF PRESSING PARAMETERS ON THE OXIDATIVE STABILITY OF FLAXSEED OIL
Section: Food technologies Keywords: flax seeds, linseed oil, hydraulic presses, screw presses, cold pressing, quality, oxidation . Linseed oil is a valuable source of polyunsaturated fatty acids, but its high sensitivity to oxidation makes the stability of the product critically dependent on the technological parameters of pressing. Commercial producers are forced to balance between increasing the yield of oil and preserving its biological value, which necessitates the need for systematic analysis of the influence of temperature, pressure, and type of presses on the quality of the finished product. To summarize scientific data on the influence of mechanical pressing parameters on the oxidative stability of linseed oil and to determine the optimal technological conditions that allow minimizing the degradation of polyunsaturated fatty acids. Analytical, comparative, and structural-logical methods were used. A systematic review of research results on mechanical pressing, cold pressing, and hydraulic technologies was conducted. Special attention was paid to the dependence of peroxide value, acid value, and the rate of primary oxidation initiation on technological modes. It is generalized that increasing the pressing temperature above 40–50 °C significantly accelerates the primary oxidative processes, initiating the destruction of alpha-linolenic acid. It was established that screw presses provide a higher oil yield, but are accompanied by more intense local heating and, accordingly, a decrease in product stability. In contrast, hydraulic pressing allows maintaining a low temperature throughout the process, which contributes to better preservation of polyunsaturated fatty acids, although the oil yield is lower. The design features of the presses were analyzed and the technological parameters that most affect the initial oxidation were established: pressing duration, specific pressure and feed rate of raw materials. Recommendations were formed for manufacturers to optimize technological modes to obtain linseed oil with high oxidative stability. The results can be used in the production of cold-pressed oils, when modernizing pressing equipment and when developing technologies with increased preservation of bioactive components. Received 15.07.2025 Accepted 27.11.2025
flax seeds, linseed oil, hydraulic presses, screw presses, cold pressing, quality, oxidation
Copyright (c) 2025 Human and nation's health https://creativecommons.org/licenses/by-sa/4.0
THEORETICAL ASPECTS OF THE ENERGY COMPONENT OF ULTRASONIC EMULSION DISPERSION
Section: Food technologies Keywords: dispersion, ultrasonic cavitation, stability, parameters, energy, intensity Modern trends in the food industry are evolving in response to the population's growing pursuit of a healthy lifestyle. This creates a prerequisite for research aimed at developing resource-saving technologies that enable the elimination of technological additives by effectively unlocking the functional and technological properties of raw materials. Improving emulsion dispersion processes using physical impact methods is currently of great relevance. The aim of this work is the theoretical substantiation of the energy efficiency of using resonant modes of ultrasonic cavitation to obtain stable, finely dispersed emulsions. A comparative analysis of dispersed phase fragmentation methods was conducted, highlighting acoustic and hydrodynamic impacts. Theoretical modelling methods were applied in the study. Unlike classical approaches, the methodology takes into account the viscosity of the dispersion medium and considers intensity as an integral characteristic of the process. The energy of disruption during emulsion dispersion was determined based on both discrete and continuous models. It was revealed that the ultrasonic impact on the treated medium depends not only on the equipment parameters that determine the energy, but also on the medium's viscosity, the bubble diameter (varying from minimum to maximum values), and associated phenomena such as shock waves, microstreaming, and acoustic turbulence. It was established that the dispersion process is effectively realized in an extended frequency range of 10–40 kHz, refining known data (20 – 40 kHz). The influence of emulsion viscosity on the system's energy balance is theoretically substantiated, representing a novel scientific contribution. It was determined that the intensity of the ultrasonic field is a key parameter defining the rate of energy transformation within the cavitating volume. It is demonstrated that the application of resonant dispersion modes facilitates the formation of fat globule clusters of minimal size. This ensures the thermodynamic stability of the system without the use of additional stabilizers.
dispersion, ultrasonic cavitation, stability, parameters, energy, intensity
CHIA, QUINOA, AND FLAX SEEDS AS FUNCTIONAL INGREDIENTS IN CURD-BASED SPREADS
Section: Food technologies Keywords: functional foods, seeds, chia, quinoa, flax, curd-based spread, chemical composition, biological value In recent years, Ukraine has experienced a steady increase in demand for preventive and health-promoting foods, whose functional effects are aimed at preventing the development of common chronic diseases. To impart health-enhancing, therapeutic, or prophylactic properties to food products, their formulations include raw materials enriched with biologically active compounds–such as vitamins, minerals, polyunsaturated fatty acids, antioxidants, amino acids, dietary fibers, and probiotic cultures. Milk and dairy products hold leading positions in the functional food segment and demonstrate the most dynamic development due to their high content of biologically active substances capable of improving health and supporting physiological functions. The trends in the dairy industry over recent years have been analyzed, including the impact of the war on overall milk and dairy production, the dynamics of product assortment changes, and the prospects for sector development. Considering technological, economic, and consumer advantages, the rationale for developing new fermented dairy products, particularly curd-based pastes, has been substantiated. The aim of this study was to investigate the feasibility of using unconventional natural raw materials in the technology of functional curd-based pastes. The chemical composition of seeds was determined using standard analytical methods, and the obtained results were subjected to statistical processing to assess the accuracy, trueness, and repeatability of measurements, ensuring the reliability and validity of the data. It was found that the inclusion of chia, quinoa, and flax seeds in the development of new fermented dairy products contributes to an increase in their biological value, improves the amino acid and fatty acid profile, and enriches them with vitamins and minerals. The use of seeds as one of the natural enrichers in curd-based paste formulations allows for enhancement of the amino acid and fatty acid profile, as well as a significant increase in dietary fiber content, which stabilizes the product without the addition of synthetic additives. The absence of gluten in all tested seed samples enables the creation of functional foods suitable for individuals with celiac disease. The practical significance of this work lies in the scientific justification for using chia, quinoa, and flax seeds in curd-based paste formulations to regulate the content of biologically active compounds and improve the technological characteristics of the product.
functional foods, seeds, chia, quinoa, flax, curd-based spread, chemical composition, biological value
THE USE OF VEGETABLE FIBER IN THE TECHNOLOGY OF MEAT PATES AS A FACTOR IN INCREASING THE NUTRITIONAL VALUE AND STABILITY OF THE PRODUCT
Section: Food technologies Keywords: pates, plant fiber, guar gum, baking, functional and technological properties The relevance of the conducted research is determined by the growing demand for products with enhanced nutritional value, enriched with plant-based ingredients. Combining non-traditional raw materials with conventional formulations enables the creation of products with enhanced functional and technological properties. Particular scientific interest is focused on the production of meat pâtés as composite food products. The aim of this study was to determine the effect of a mixture of plant fiber and guar gum on the functional and technological properties of baked meat pâtés. To achieve this aim, model pâté formulations were developed, containing beef (Grade I), chicken breast meat, a blend of hemp and sunflower oils (60:40), and onion. The content of the plant fiber mixture (PFM), consisting of flaxseed (40 %), pumpkin seed fiber (30 %), and milk thistle fiber (30 %), was varied at levels of 5, 6, and 7 %. The amounts of guar gum, used as a structure-forming agent, were 1.0, 0.5, and 0.2%, respectively. The results showed that the addition of plant fiber improves the functional and technological characteristics of pâtés. The sample containing 5% fiber and 1% guar gum exhibited the highest water-holding capacity – 77.23% before and 76.44% after baking. The replacement of part of the meat raw material with plant ingredients did not significantly affect pH, which remained stable within the range of 5.93–5.98 after thermal treatment. Evaluation of oxidative stability revealed that the sample with 5 % fiber had the lowest peroxide (0.028 %J₂) and acid (2.32 mg KOH/g) values on the fifth day of storage. However, increasing the fiber content to 6–7 % accelerated oxidation processes. The obtained results confirm the feasibility of using a plant fiber mixture in meat pâté formulations to enhance their functional and technological properties, as well as extend shelf life.
pates, plant fiber, guar gum, baking, functional and technological properties
SCIENTIFIC SUBSTITUTION OF THE USE OF AMARANTH IN FISH PRODUCT TECHNOLOGIES FOR HERODIETIC NUTRITION
Section: Food technologies Keywords: nutritional value, antioxidants, squalene, phytosterols, lipids, macro-, microelements, vitamins The article considers modern approaches to the use of amaranth as a promising component of food products intended for the diets of the elderly. Scientific data on the chemical composition of amaranth and the content of the most significant biologically active substances that determine its antioxidant potential and functional value are analyzed. The review is based on the systematization and generalization of sources selected from international scientometric databases over the past decade. The feasibility of using amaranth in gerodietic nutrition technologies is shown due to its ability to increase the nutritional value and antioxidant status of food products. The obtained generalizations confirm the prospects of using amaranth for creating innovative products aimed at maintaining health and improving the quality of life of older people. The purpose of the work was to analyze literary sources on the most important biologically active substances of amaranth, its chemical composition and the effectiveness of its use in food products. The unique properties of amaranth have been proven, which are determined by the protein content from 12.62 to 16.40% with a high content of lysine and methionine; carbohydrates - 65-75%, lipids - 7.00% with a content of unsaturated fatty acids up to 70% and the dominance of palmitic acid. A distinctive feature of amaranth lipids is the content of squalene (55-90%) and phytosterols, which exhibit high antioxidant capacity. A high amount of macro- and microelements has been determined: Mg, Ca, P, Fe, Zn, Mn and vitamins A, C, group B. Thus, the published data on the biological activity of amaranth allow us to recommend its use in innovative technologies of gerodietic nutrition, which will allow us to create products to improve the quality and prolong the life of the elderly.
nutritional value, antioxidants, squalene, phytosterols, lipids, macro-, microelements, vitamins
NUTRITIVE AND BIOLOGICAL VALUE OF WHITE AMURAL (CTENOPHARYNGODON IDELLA) AS A RAW MATERIAL FOR HEALTHY FOOD PRODUCTS
Section: Food technologies Keywords: freshwater Fish, chemical composition, vitamins, minerals, amino acid composition The article theoretically substantiates and experimentally confirms the feasibility of using grass carp (Ctenopharyngodon Idella) for the production of healthy fish products. The relevance of the study is due to the need to use available sources of fish raw materials to manufacture products that meet modern market trends. The aim of the article is to confirm the nutritional benefits of grass carp, assess its potential for use in the development of healthy food products, and provide recommendations for the high-value use of freshwater fish resources. The article examines the consumer properties, chemical composition, biological value, and beneficial characteristics of grass carp as an ingredient for healthy eating. Based on an analysis of literature sources, it was found that grass carp is rich in protein of high biological value, has a low content of saturated fats, and contains polyunsaturated fatty acids (PUFA), vitamins, minerals. The results of organoleptic studies showed that grass carp has tender meat, few intermuscular bones, and a light fishy odor, demonstrating good technological adaptation and a high yield of edible parts. The results of the study of the chemical composition of the grass carp meat showed low fat content (0.96%), high protein content (19.64%), and high moisture content (79.38%). Studies of the amino acid composition have shown that the grass carp protein is not only complete, but also has an amino acid composition close to the ideal for the human body. The dominant amino acids are lysine, valine, and histidine. According to the results of the study of the mineral composition, it was found that the grass carp is a source of calcium, phosphorus, potassium, magnesium, selenium for the human body. A systematic analysis of the research results showed that regular consumption of grass carp helps reduce the risk of cardiovascular diseases, improves lipid metabolism, maintains normal body weight and blood sugar levels, and also has a positive effect on immune function, growth and development of children, and vision health in the elderly.
freshwater Fish, chemical composition, vitamins, minerals, amino acid composition
RESEARCH ON THE INFLUENCE OF DEWBERRY PURE ON THE QUALITY AND MICROBIOLOGICAL STABILITY OF SOY YOGURT DURING STORAGE
Section: Food technologies Keywords: fermented product, technology, organoleptic indicators, microbiological indicators, titrated acidity The growing consumer interest in plant-based foods stimulates the development of technologies for alternative fermented products, particularly soy yogurts. One promising direction is the enrichment of such products with natural ingredients that enhance their sensory and microbiological characteristics. Dewberry puree, rich in bioactive compounds and natural antioxidants, may positively influence the stability and quality of soy yogurt during storage. To determine the effect of dewberry puree on the dynamics of sensory properties, titratable acidity, and microbiological indicators of soy yogurt during 14 days of storage. Standard methods were used to evaluate organoleptic parameters, titratable acidity, lactic acid bacteria count, and the presence of pathogenic microorganisms. Measurements were conducted at the beginning of storage and on the 14th day, and compared with normative requirements for classic yogurt. Soy yogurt enriched with dewberry puree maintained high sensory quality throughout the storage period, exhibiting stable taste, color, and consistency. Titratable acidity increased from 80 °T initially to 99 °T on day 14, fully meeting the standards for classic yogurt. The lactic acid bacteria count reached 6 × 10^8 CFU/g, confirming adequate fermentation. Pathogenic microorganisms, yeasts, and molds were absent throughout the entire storage period, demonstrating microbiological safety. The proposed technology for producing soy yogurt containing dewberry puree, stevioside, and dihydroquercetin ensures a stable, safe, and functionally enhanced product that can be recommended as a high-quality plant-based alternative to traditional fermented dairy products.
fermented product, technology, organoleptic indicators, microbiological indicators, titrated acidity
FORMATION OF THE LAMELLAR STRUCTURE OF EMULSIONS BASED ON HYDROLYZED LECITHIN AND STEARATE SUCROSE
Section: Food technologies Keywords: lamellar food emulsion, surfactant, cosurfactant, synergistic mixture, surface tension, emulsion stability Emulsion technologies play a key role in the modern food industry as a means of texturizing and encapsulating assets. Lamellar emulsions can be used in the food industry as stabilizers, texturizers and carriers of bioactive substances. The main directions are functional products with controlled release of vitamins, antioxidants, omega-3 fatty acids and probiotics. Today, the problem of finding active emulsifying systems, in particular based on known surfactants, remains relevant. Model emulsions containing different combinations of emulsifiers were prepared and analyzed. Surface tension was measured in systems containing 2% hydrolyzed lecithin, 2% sucrose stearate, and their combination. Optical microscopy was employed to confirm the formation of lamellar structures. Observations were carried out immediately after cooling the emulsions to 22 ± 2 °C and after 24 hours of storage to evaluate self-assembly processes. The combination of hydrolyzed lecithin and sucrose stearate exhibited pronounced synergistic behavior, resulting in more efficient interfacial tension reduction compared to each emulsifier used separately. The optimal emulsifier ratio was determined as 1.00% hydrolyzed lecithin and 0.75% sucrose stearate. The emulsion with a 30% fat phase prepared on this basis demonstrated high viscosity, plastic texture, stability, and satisfactory organoleptic properties. Microscopic analysis confirmed the presence of lamellar structures formed during the cooling process. The results indicate a synergistic interaction between lecithin and sucrose stearate, leading to the formation of thermodynamically stable lamellar structures. Such emulsions exhibit strong adhesion to surfaces, which is advantageous for applications in food systems such as spreads and confectionery fillings. Due to their thermal stability, these emulsions can also be used in processing operations involving moderate heating, such as pasteurization or encapsulation of bioactives, without structural degradation.
lamellar food emulsion, surfactant, cosurfactant, synergistic mixture, surface tension, emulsion stability
APPLICATION OF LACTIC ACID BACTERIA FOR ENSURING THE SAFETY OF SALTED CLARIAS GARIEPINUS
Section: Food technologies Keywords: African catfish, lactic acid bacteria, microbiological safety, water activity, pH, biotechnological treatment This article presents the results of a study on the effects of lactic acid bacteria (LAB) on the quality and safety indicators of African catfish (Clarias gariepinus) fillets. Microbiological safety, water activity (aw), and pH levels of the salted semi-finished product were monitored over a 5-day storage period. As bioprotective agents, Lactobacillus plantarum and a combination of Lactobacillus casei with Lactobacillus rhamnosus were used. The control sample was not treated with bacteria. The aim of the study was to evaluate the effectiveness of LAB application in improving the quality and safety of fish products. Microbiological analysis showed a complete absence of pathogenic and opportunistic microorganisms in the LAB-treated samples, while in the control sample, coliform bacteria were detected. A gradual decrease in water activity was observed in the treated samples-from initial values of 0.909–0.955 to 0.602–0.724 on the fifth day of storage. This reduction reflects the metabolic activity of LAB, particularly the production of organic acids and exopolysaccharides, which bind free water and hinder microbial growth. The dynamics of pH changes were also evaluated: in the control sample, pH ranged from 6.19 to 6.36, while in LAB-treated samples, a trend toward slight increase or stabilization was noted (maximum value – 6.66). This may be attributed to the fermentative activity of LAB, the buffering capacity of fish proteins, and the generation of low-molecular compounds during storage. Such pH behavior plays a significant role in maintaining a stable acid-base environment, which additionally inhibits the development of undesirable microflora. Thus, the obtained results confirm the feasibility and effectiveness of using lactic acid bacteria in the processing and storage of Clarias gariepinus fillets. LAB treatment contributes to the comprehensive improvement of microbiological safety and physicochemical stability, representing a promising natural alternative to chemical preservatives for extending the shelf life of fish raw materials.
African catfish, lactic acid bacteria, microbiological safety, water activity, pH, biotechnological treatment
INFLUENCE OF FRUIT AND BERRY INGREDIENTS ON THE MICROBIOLOGICAL INDICATORS OF NATURAL SEMI-FINISHED PRODUCTS
Section: Food technologies Keywords: wild boar meat, microbiological contamination, marinade, balsamic vinegar, black currant, cranberry The article investigates the antimicrobial efficacy of natural ingredients – cranberry powder, blackcurrant, and balsamic vinegar in the technology of marinated meat semi-finished products from game meat. The aim of this work was to assess the effect of natural marinades on the microbiological indicators of marinated meat semi-finished products, specifically on the level of total microbial contamination, the presence of bacteria belonging to the Escherichia coli group, staphylococci, as well as pathogenic microorganisms such as Salmonella spp. Samples of natural semi-finished products were made from the thigh part of wild boar meat, with the addition of cranberry powder in the first sample, blackcurrant in the second, and balsamic vinegar in the third. The control sample was taken without the addition of marinade. The number of mesophilic aerobic and facultative anaerobic microorganisms was determined in the studied samples, which on the first day was 2.3 × 106 CFU/g. in the control sample, 2.8 × 106 CFU/g. - the first, 9.7 × 105 CFU/g. - the second and 4.6 × 105 CFU/g. - the third sample, on the fifth day in the control sample - 7.9 × 107 CFU/g., the first - 1.2 × 108 CFU/g., the second - 7.1 × 107 CFU/g., the third - 3.0 × 107 CFU/g. The samples did not contain bacteria of the Escherichia coli group (coliforms) at 1.0 g, sulfite-reducing clostridia at 0.01 g, and pathogenic microorganisms, particularly bacteria of the genus Salmonella, at 25.0 g, both at the beginning and at the end of storage. The research confirmed the effectiveness of the use and inhibitory properties of balsamic vinegar, blackcurrant, and cranberry powders in the technology of natural semi-finished game meat products. The study's results showed that using marinades based on berries with a high content of phenolic compounds and organic acids leads to a significant reduction in the microbial load. The data obtained indicate the potential for using natural antimicrobial components to enhance microbiological safety and extend the shelf life of semi-finished game meat products.
wild boar meat, microbiological contamination, marinade, balsamic vinegar, black currant, cranberry
COMPARATIVE ANALYSIS OF THE NUTRITIVE VALUE OF FRESHWATER AND MARINE HYDROBIANS
Section: Food technologies Keywords: freshwater fish, marine hydrobionts, amino acid composition, fatty acids, ω-3 acid The article presents the results of a comprehensive study on the chemical composition, amino acid profile, and fatty acid composition of the main commercial species of freshwater and marine fish, which constitute a significant segment of the modern fish market and are promising sources of high-quality proteins and lipids in human nutrition. The purpose of the work is to carry out a comparative analysis of the chemical composition and nutritional value of freshwater and marine aquatic organisms, to determine their protein and lipid value, features of amino acid and fatty acid profiles, and to substantiate recommendations for the rational use of various types of fish raw materials in nutrition. The study's subjects included freshwater species, such as carp, grass carp, and silver carp, as well as marine species, including cod, trout, and mackerel. When performing the work, methods of systematization, analysis, and generalization of information were used. To search for scientific sources, scientifically metric bibliographic databases were used: Scopus, Web of Science, and Google Scholar. The results obtained indicate that the energy value of freshwater fish ranges from 104.35 to 129.85 kcal/100 g, which allows us to classify them as high-protein (15.60–18.91%) and low- or medium-fat products (3.1–8.1%). It has been proven that the proteins of carp and grass carp are characterized by a balanced composition of essential amino acids and do not contain limiting amino acids, while in silver carp the limiting ones are valine and methionine+cystine. In marine fish species, the ratio of essential amino acids exceeds the indicators of the “ideal protein”, which indicates their high biological value. Analysis of the fatty acid composition demonstrated species differences in the ratio of saturated, mono- and polyunsaturated fatty acids. The research has significant practical implications for the food industry, dietetics, and aquaculture, as it highlights the importance of a rational combination of different fish species in human nutrition to provide the body with essential amino acids and essential fatty acids optimally.
freshwater fish, marine hydrobionts, amino acid composition, fatty acids, ω-3 acid
ASSESSMENT AND ANALYSIS OF METHODS FOR OBTAINING PLANT-BASED MILK ANALOGUES
Section: Food technologies Keywords: plant-based beverage, technology, ingredient, ultrasound Plant-based beverages, serving as full-fledged substitutes for traditional dairy milk, are gaining significant popularity worldwide. The increasing demand for plant-based milk alternatives (analogs) is driven by a number of factors, including the rising incidence of lactose intolerance, the popularity of vegan diets, and growing consumer awareness of the environmental and ethical aspects of production. The aim of this study was to conduct a comparative analysis of key plant-based ingredients and technological processes to substantiate the most effective ingredient and production methods for a plant-based milk analog. The research confirms that the most common technology for producing plant-based milk analogs is based on a process that involves mixing water with crushed plant ingredients, followed by pressing and filtration. It is established that modern analog manufacturing technologies predominantly utilize ingredients such as oats, soy, peanuts, almonds, poppy seeds, nuts, coconut, sesame, and rice. The use of a wide range of ingredients is due to their varying impact on flavor and biological properties, as well as differences in macro- and micronutrient content. The research on the processes and methods for manufacturing plant-based milk analogs can be conventionally divided into two main areas. The first area includes studying the properties of base ingredients and their influence on nutritional and biological value. A promising application is noted for hemp seeds as a potential ingredient for plant-based milk analogs, owing to their content of polyunsaturated fatty acids and fat-soluble vitamins. However, the study notes the practical lack of extensive scientific research on the importance of using hemp seeds for creating plant-based milk. The second area of research involves improving and searching for rational solutions to the core technological processes of dispersion, mixing, and homogenization, often utilizing ultrasound cavitation technologies.
plant-based beverage, technology, ingredient, ultrasound
EVALUATION AND ANALYSIS OF RAW MATERIALS FOR THE PRODUCTION OF FRUIT (APPLE) DISTILLATES ON THE EXAMPLE OF THE CHERNIVTSI REGION
Section: Food technologies Keywords: technological regulation, fermented raw materials, organoleptic quality, apple varieties, aromatic markers, gas chromatography The article presents a comprehensive theoretical generalization of the current state of fruit (apple) distillate production in the Chernivtsi region. The research was conducted at the Dnister Horticultural Corporation with a particular focus on the influence of yeast strains from the collection of the National Institute of Grapes and Wine “Magarach” of the National Academy of Agrarian Sciences (“Cider 101,” “Apple 7” and autochthonous wild yeasts) on the kinetics of apple must fermentation and ethanol yield. The soil in the Chernivtsi region was investigated, and its analysis was carried out. Five varieties of apples were studied, and a physico-chemical analysis of the juice was performed to determine the content of aromatic substances in apple distillate. Research objective: To study the influence of yeast strains (Cider 101; Apple 7, and epiphytic microflora of local wild races), as well as agrochemical soil parameters, on the dynamics of fermentation and the formation of the aromatic profile of apple distillates produced at the Dnister Horticultural Corporation in Sokyryany, Chernivtsi region. The study was conducted during the ripening and processing season for three consecutive years. The study used apples of the Montuanske, Golden Delicious, Spartan, Champion, and Idared varieties, collected at the Dnister Horticultural Corporation. The apples were collected in the phase of technical maturity, transported, and stored under certain conditions. The results of the study indicate that the selection of yeast and, possibly, the management of soil conditions contribute to achieving the desired aromatic characteristics, improving product quality, and creating regional brands with unique organoleptic properties. Strains of Saccharomyces cerevisiae 'Sidrova 101' and 'Yabluchna 7' were used, as well as local wild yeast races isolated from the surface of apples in the town of Sokyryany. The scientific novelty of this study lies in its comprehensive, long-term (3-year) investigation of the interaction between agrochemical soil factors, selected yeast strains, and their impact on the aromatic profile of apple distillates in a specific region. Potential aromatic markers associated with the terroir features of the town of Sokyryany will be identified. The results are applicable to enterprises in the apple industry, developers of national standards, state regulatory bodies, and researchers involved in the development of modern models of food technology in the post-crisis context.
technological regulation, fermented raw materials, organoleptic quality, apple varieties, aromatic markers, gas chromatography
FERMENTED MILK PRODUCT BASED ON KEFIR WITH THE ADDITION OF CRANBERRY
Section: Food technologies Keywords: kefir, cranberry, berry puree, functional products, microbiological stability It is known that one of the most favorite fermented milk products of the population of Ukraine is kefir, it accounts for more than 2/3 of the total production. The article presents the results of a study of the influence of cranberry puree on the quality indicators of kefir. The aim of the work was to substantiate the feasibility of using berry raw materials as a functional ingredient in the technology of fermented milk drinks. Commonly used methods were used, namely, viscosity (flow time), titrated acidity, microbiological indicators, and sensory evaluation was carried out according to organoleptic parameters. The study used milk, direct kefir starter and cranberry puree of different concentrations (0.2–1.0%) and Elamin (0.01–0.02%). It was shown that the optimal concentration of puree is 0.4–0.6%, which provides pleasant organoleptic properties without excessive sourness or bitterness. When the dose was increased to 1.0%, a deterioration in the taste of the product was observed. It was found that the introduction of cranberry puree into the kefir recipe at a concentration of 0.2–1.0% has a positive effect on the physicochemical, microbiological and organoleptic properties of the product during 10 days of storage. The results obtained demonstrate an increase in the relative viscosity and stability of samples with the addition of puree and Elamin, as well as an increase in the number of lactic acid bacteria during storage. At the same time, the number of yeast remained within the norms, and BGKP was not detected. Cranberry puree contributed to the extension of the shelf life of the product up to 10 days due to its antioxidant and antimicrobial properties. It was found that the introduction of puree contributes to the preservation of a high number of lactic acid bacteria and yeast, improves taste characteristics and increases the antioxidant activity of the product. The relative viscosity of kefir increases with increasing puree concentration, reaching a maximum at 1.0% (45.1s on day 3), which indicates increased structural stability. The proposed product can be recommended as a functional drink for a wide range of consumers, in particular people with increased needs for antioxidants and iodine.
kefir, cranberry, berry puree, functional products, microbiological stability
RESEARCH OF ORGANOLEPTIC PROPERTIES OF FISH MINCED SEMI-FINISHED PRODUCTS WITH THE ADDITION OF BEER GRAINS USING THE FLAVOR PROFILE METHOD
Section: Food technologies Keywords: beer grains, fish semi-finished products, organoleptic properties, sensory analysis, flavor profile, minced products, secondary raw materials The article examines the effect of beer grains as an unconventional functional ingredient on the organoleptic properties of fish cut semi-finished products. In the context of increasing requirements for food products in terms of their quality, safety and nutritional value, the development of functional products with improved sensory characteristics and the use of secondary raw materials is of particular importance. The study is aimed at evaluating the sensory properties of fish cutlet samples with the addition of beer grains in an amount of 2% and 5% compared to the reference and control samples. The flavor profile method was used to analyze organoleptic indicators in accordance with the requirements of DSTU ISO 6564:2005. The assessment was carried out using 10 sensory descriptors (harmony, inherent and fishy taste, moderate severity, grainy aftertaste, saltiness, juiciness, plasticity, density and overall impression) by an expert commission of 8 people. The results of the study showed that samples with beer grains, especially experiment 2 (5%), are characterized by higher sensory scores compared to the control sample. In particular, they demonstrate improvements in the indicators of taste harmony, the presence of a grain aftertaste, consistency density and overall sensory perception. Experiment 2 recorded the highest sum of points (36.5), which even exceeds the standard (36.0), which indicates the successful adaptation of the innovative recipe. The results obtained confirm the feasibility of using beer grains as an ingredient for functional fish semi-finished products, which allows not only to increase their nutritional value, but also to improve the consumer properties of the product. The use of the flavor profile method turned out to be an effective tool for objective sensory assessment and justification of recipe decisions. The study opens up prospects for the wider use of beer grains in the food industry as an environmentally appropriate component.
beer grains, fish semi-finished products, organoleptic properties, sensory analysis, flavor profile, minced products, secondary raw materials
USE OF SPENT COFFEE GROUNDS IN THE TECHNOLOGIES OF FUNCTIONAL FOOD PRODUCTS AND ITS EFFECT ON HUMAN HEALTH
Section: Food technologies Keywords: biologically active compounds, therapeutic effects, therapeutic effects, therapeutic and prophylactic effects, human life support system, nutritional value Spent coffee grounds (SCG) are generated worldwide annually in an amount of about 6×106 tons. For every 1 g of ground coffee, there are 0.91 g of SCG, which contain a large number of biologically active compounds and have great potential for widespread use in functional food technologies and potential benefits for human health. The purpose of the study is to analyze and summarize information about SCG in functional food technologies and the impact on human health. Research methods: analytical and standard generally accepted: monographic, analysis and synthesis, classification. SCG is an effective food additive in bakery products, cookies, cakes, muesli, barbecue seasonings and desserts. in the production of beverages. Among the main compounds of SCG are chlorogenic acid (CGA) (prevention of chronic metabolic diseases; regulation of blood pressure and cardiovascular system; increase in glucose levels in impaired glucose tolerance; reduction of body weight; reduction of fat accumulation in the liver and reduction of lipid levels in the blood; reduction of visceral fat); caffeine (improvement of cognitive health, improvement of outcomes in age-related cognitive impairment; improvement of memory and cognitive abilities; trigonelline (improvement of specific neuronal function; improvement of memory in patients with Alzheimer's disease; slowing down of oxidative stress and inflammation in the brain); melanoidins (antioxidant activity; antibacterial activity; activation of other genoprotective mechanisms; fermentation of intestinal bacteria, activation of antioxidant pathways and modulation of the population of intestinal bacteria); cafestol and kahweol (ability to inhibit the activity, migration and proliferation of cancer cells) cells). Thus, the use of SCG in food technology allows the production of functional products with certain positive therapeutic effects and contributes to the improvement of human health.
biologically active compounds, therapeutic effects, therapeutic effects, therapeutic and prophylactic effects, human life support system, nutritional value
COMPARATIVE ANALYSIS OF PECTIN-CONTAINING PASTE PROPERTIES USING ARTIFICIAL INTELLIGENCE
Section: Food technologies Keywords: cluster analysis, product classification, quality assessment, machine learning, principal component analysis, food technology, rheological properties The article investigates the application of artificial intelligence methods for comparative analysis of the properties of pectin-containing pastes of different composition and origin. The study's relevance is due to the need for an objective assessment of the quality characteristics of pectin-containing products, the growing demand for functional food products, and the need to develop effective methods for their classification in a competitive market. The work aimed to create a comprehensive system for comparative analysis of pectin-containing pastes based on machine learning algorithms, considering rheological, physicochemical, and organoleptic indicators. Modern methods of cluster analysis, discriminant analysis, artificial neural networks of different architectures, and multivariate statistics methods were used to achieve this goal. Twenty-five representative samples of varying composition of pectin-containing pastes were analyzed, including traditional recipes and innovative formulations with functional additives. The study covered products based on pumpkin, apple, citrus, and mixed pectin with different degrees of esterification. Fifteen leading quality indicators characterized each sample. A multi-criteria classification system for pectin-containing pastes was developed based on the optimized k-means algorithm and hierarchical cluster analysis. The created model provides a high classification accuracy of 94.7% and distinguishes six main types of pectin-containing pastes according to their functional characteristics and technological properties. A new integral quality indicator for pectin-containing pastes was proposed, considering the weight coefficients of individual traits determined by the principal component analysis method. Using this indicator allows for the objective ranking of products by quality with an accuracy of 91.3%. Experimental testing on a control sample showed that using the developed intelligent system reduces the time of comparative analysis by 78% and increases the objectivity of product quality assessment by 45% compared to traditional methods of expert evaluation. The practical value of the work lies in creating a universal software tool for food industry enterprises, which provides quick and accurate assessment of the quality of pectin-containing products, optimization of technological processes, and their effective positioning in the market of functional food products.
cluster analysis, product classification, quality assessment, machine learning, principal component analysis, food technology, rheological properties
COMPREHENSIVE MODEL OF RISK MANAGEMENT SYSTEM: STRUCTURAL AND FUNCTIONAL APPROACH
Section: Food technologies Keywords: hygienic practice, prerequisite programs, methodology, documentation, animal feed Ensuring the safety of animal feed throughout its circulation is a critically important component of the overall food safety management system. Feed, as the initial element of the food chain, directly affects the quality of animal-derived food products, which is reflected in the conceptual slogan "Feed as part of the food chain" In light of the provisions of the Codex Alimentarius Commission document CAC/RCP 1-1969 (Rev.4-2003), particular emphasis is placed on adherence to Good Hygienic Practice (GHP) at all stages of feed circulation. For enterprises engaged in the circulation of feed, feed additives, and premixes, the implementation of sanitary, infrastructural, transportation, and storage requirements is of critical importance. This article analyzes and systematizes the elements of the hygienic practice system implemented at “SYMEDICA UA” in the context of feed safety standards and identifies the key factors for effective contamination risk management. The research employed structural-functional analysis, monitoring methods, and graph-analytical tools to visualize zoning of production areas and logistics schemes. A comprehensive set of GMP measures has been implemented, including territorial zoning, color-coded warehouse areas, infrastructure maintenance, implementation of Standard Operating Procedures (SOPs), and personal hygiene requirements for both staff and visitors. Particular attention is given to vehicle inspection prior to loading and the development of logistics routes that consider cross-contamination risks. The proposed model of production hygiene organization can be applied by other operators in the animal feed circulation sector. The experience of the company “SYMEDICA UA” serves as an example of a comprehensive approach to feed safety risk management within the framework of international standards ISO 22000:2018 and DSTU ISO/TS 22002-6:2016.
hygienic practice, prerequisite programs, methodology, documentation, animal feed